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Classic
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page 175
crackling is crisp; then take it up. It may be served whole if small, or lay it
in a dish, cut off the head, then split the body in two before drawing out the
spit; cut off the ears from the head, and lay them at each end, lay the two
halves of the body close together in the middle of the dish, split the head and
lay at each side with the ears. Take the gravy which has run from the meat, chop
the liver, brains, and heart small, and put them to it (boil them before
chopping, till tender), and put in a stew-pan with some bits of butter, dredge
in flour, and give it one boil, and serve in a gravy-boat. Thepig may be
prepared in the same way and baked in an oven; or half or a quarter may be baked
at a time, basting with water and vinegar in equal proportions, seasoned with
salt and cayenne pepper.--Robert Paine, Center Hill, Miss.
SPARE-RIB POT-PIE.
Cut the spare-ribs once across and then in strips three or four inches wide, put
on in kettle with hot water enough to cover, stew until tender, season with salt
and pepper, and turn out of kettle; replace a layer of spare-ribs in the bottom,
add a layer of peeled potatoes (quartered if large), some bits of butter, some
small squares of baking-powder dough rolled quite thin, season again, then
another layer of spare ribs, and so on until the kettle is two-thirds full,
leaving the squares of crust for the last layer; then add the liquor in which
the spare-ribs were boiled, and hot water if needed, cover, boil half to
three-quarters of an hour, being careful to add hot water so as not to let it
boil dry.
The crust can be made of light biscuit dough, without egg or sugar, as follows:
Roll thin, cut out, let rise, and use for pie, remembering to have plenty of
water in the kettle, so that when the pie is made and the cover on, it need not
be removed until dished. To warm over pot-pie, set it in a dripping-pan in the
oven, and more squares of dough may be laid on the top.--Mrs. W. W. W.
PIG'S-FEET SOUSE.
Take off the horny parts of feet and toes, scrape, clean, and wash thoroughly,
singe off the stray hairs, place in a kettle with plenty of water, boil, skim,
pour off water and add fresh, and boil until the bones will pull out easily; do
not bone, but pack in a stone jar with
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